浓香型白酒翻沙糟不同淀粉浓度试验研究  

Research on Starch Concentration in Sand-cast Fermented Grains of Nong-flavor Liquor

作　　者：刘义会[1] 张宿义[1,2,3] 税梁扬[2] 尹小满[1] 王飞[1] 何静[4] 杨艳[2] 张兵[2] 郑伟[2] 

机构地区：[1]四川理工学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000 [4]成都理工学院,四川成都610059

出　　处：《酿酒科技》2013年第6期31-34,共4页Liquor-Making Science & Technology

基　　金：四川科技支撑计划项目<泸州老窖不同窖龄窖泥相关特征指标研究>;编号2012FZ0068;<酿酒专用优质高粱现代产业链关键技术研究及集成示范>(项目编号2010CO0018)

摘　　要：通过调整翻沙入窖糟淀粉浓度,并跟踪观察发酵过程。结果表明,在一定范围内,淀粉浓度越高酒质越好;C方案产质皆优,B方案可极大节约成本且酒质较优。In this study,through regulating starch concentration in Sand-cast fermented grains of Nong-flavor liquor and tracing analysis of the whole fermenting process,It was found that,the higher to starch concentration within certain range,the better to liquor quality,program C was good in liquor yield and liquor quality,and program C could save production cost greatly and liquor quality was also satisfactory.

关 键 词：浓香型白酒 翻沙糟 淀粉浓度 成本 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]